[Sca-cooks] Funeral foods ...

[Phil Troy / G. Tacitus Adamantius]

On Apr 6, 2006, at 11:51 PM, Judith L. Smith Adams wrote:

> So we have "sweetmeats" and "nutmeats" and flesh-meat, fish-meat,  
> and ????  Any other such??!

Fried meats are things like fritters, doughnuts, and pancakes  
(medieval recipes often advise us to put plenty of sugar on fried  
meats, and/or serve sugar work or candied spices with fried meats).  
Baked Meats or bakemeats we're discussing right now (roughly  
equivalent to pies and their relatives). Whitemeats are actually  
dairy products, like cheese, clotted cream, etc.

"Meat" in reference to the edible muscle tissue of animals is  
actually a relatively recent concept, AFAIK.

Adamantius

>
>   Always secretly wanted to belong to one of those families that  
> grills everyone every evening at dinner about what they learned  
> that day... :)
>
>   J
>
> Sue Clemenger <mooncat at in-tch.com> wrote:
>   Well, for one, we do know that "meat" didn't necessarily mean  
> "flesh from a
> critter" in the same way it does now, but was more of a term  
> indicating
> "food." As in the old word "sweetmeats," which used to confuse me  
> to no
> end. ;o)
> So I'd be looking at those dishes of foods that were specifically  
> baked as
> opposed to, say, a pottage done in some sort of over-the-stove-top  
> fashion.
> Since Claudius and Gertrude were rulers (and hence, high status, at  
> least in
> this theoretical Denmark), the dishes served at Hamlet, Sr's  
> funeral (and
> their subsequent wedding) might reasonably be expected to be of a  
> higher
> quality. The first things that come to my mind would be along the same
> lines as those suggested by Master A--pies, meats, etc, baked in  
> "coffins"
> (no pun intended) or "traps," and intended for use at more than one  
> meal....
> --Maire, now irresistably reminded of an old FarSide cartoon,  
> featuring a
> map of Northern Europe, with England saying "I smell something  
> rotten in
> Denmark" (paraphrased), and, superimposed over the area in which  
> Denmark is
> found, the skeleton of a dead fish. Funnier as a visual.....
>
> ----- Original Message -----
> From: "Judith L. Smith Adams"
> To: "Cooks within the SCA"
> Sent: Thursday, April 06, 2006 11:54 AM
> Subject: RE: [Sca-cooks] Funeral foods ...
>
>
>>
>>
>> Sandra Kisner wrote: > >Well, the first thing that
> comes to mind is Hamlet's little joke
>>>> about Gertrude and Claudius' wedding being so soon after the  
>>>> death of
>>>> Hamlet the Elder that they could recycle the leftover pies from the
>>>> funeral for the wedding feast...
>>>>
>>>> Adamantius
>>>
>>
>> Just for clarification, the quote actually goes:
>> "Thrift, thrift, Horatio! the funeral baked meats
>> Did coldly furnish forth the marriage tables."
>>
>> I wasn't under the impression that specifically meant pies.
>>
>> Sandra
>> So, scholars and cooks, what do we know about what Shakespeare  
>> meant -
> or didn't - by "baked meats"??
>>
>> Curiously,
>> Judith
>>
>>
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"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la  
brioche!" / "If there's no bread to be had, one has to say, let them  
eat cake!"
     -- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,  
"Confessions", 1782

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